BARB Recipe Reviews (Pg. 1) - Allrecipes.com (18124682)

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Chef John's Swedish Meatballs

Reviewed: Oct. 15, 2014
Great recipe, but just be prepared for the steam that jets out of the oven. At 425 degrees, those meatballs give off a lot of steam. I suffered 2nd degree burns on both forearms, and I'm a pretty experienced responsible cook. Be careful!!
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Boilermaker Tailgate Chili

Reviewed: May 11, 2013
I make this recipe all the time. Many ingredients but well worth it. Instead of 2 lbs. ground beef I add 1lb. Ground beef and 1 lb. stewed beef cubes. I also cut down on the hot ingredients. Delish!
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World's Best Lasagna

Reviewed: Nov. 28, 2011
Very good recipe but doesn't need 1 tablespoon salt. It was too salty, I would reduce salt to 1 teaspoon. Other than that, it had a very nice flavor, delicious!!
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Seven Layer Tortilla Pie

Reviewed: Sep. 4, 2010
Always gotta spice Mexican food up with jalepeno peppers, yummy! Gave it a kick!
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Spaghetti Sauce with Ground Beef

Reviewed: Jul. 30, 2010
I absolutely LOVE this recipe! I make this once a week and my husband and kids never get tired of it. The only thing different I do is add some sugar, about 3 Tablespoons, to take the bitterness out. Also, we don't like green pepper, so I omit them. Anyway, thanks for a great recipe, I'll never make spaghetti any other way again!
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Unbelievable Chicken

Reviewed: Jun. 19, 2009
My husband absolutely LOVED this recipe when I made it last month, and he requested this be his Father's Day dinner. I wouldn't change a thing, it was delicious just the way the recipe was written! Chicken was so flavorful and moist. I've used marinades in the past where you really can't taste it in the chicken after it's grilled, but you can definitely taste the flavors of the marinade with every bite! Thank you!!
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Classic Spanish Sangria

Reviewed: Jun. 1, 2006
Delicious, like all the others have said. Followed recommendations and used Arbor Mist's Blackberry Merlot, great flavor. But boy, it knocked me for a loop, so I would say to definitely cut the rum portion down if you want to enjoy the drink and remember enjoying it!
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Chicago-Style Pan Pizza

Reviewed: Feb. 26, 2006
I don't really ever leave reviews, but this one deserved it! This is my favorite recipe, and I make it once a week for my husband and myself. It's even better heated up as a leftover! I doubled the fennel seed and I don't use all the tomatoes. Make very sure you drain the tomatoes well, or else your pizza will be a little soggy. Yummy, thanks!
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217 users found this review helpful

 
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